The best Honey Cake in my parent’s family was from my father’s side of the family; his Aunt Ann’s Honey cake. Below is the recipe from my mother’s recipe file. Of course, if you look carefully, you’ll see her comments for improving it to her taste. Caution: if you choose to follow it; it took Jeffrey 3 times to try and get the flavor and texture correct. We have the notes..

On my mother’s side of the family we don’t have any family recipes of Honey Cake. The reason is simple, they didn’t enjoy baking as much as dad’s side. My recipe for Honey Cake ended up being an potschked version of…

using coffee and applesauces to replace some of the liquids… No booze, no orange juice, simple….

~janet Stein-Larson

I just read the Kitchen committee Minutes and thought I would contribute too.
Here are two Honey Cake recipes. I have made the one with Whiskey (substitute Korbel Brandy) for the Receptions Erev RH-1. The Dairy with Almonds version, I have not baked, but may this year, to eat at home.

Nana’s Honey Cake

Servings: 12 Preparation Time: 2 hours

Pre-heat oven to 300

  • 6 eggs

  • 1 1/2 cups sugar

  • 1 1/2 cups honey

  • 1 1/3 cups oil

  • 1 1/4 cups hot water mixed with 6 teaspoons instant coffee (try my tea)

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 3 1/2 cups flour

  • 1/2 teaspoon allspice

  • 2 teaspoons ginger

  • 2 teaspoons cinnamon

  • 3/4 teaspoon cloves

  • 1/2 teaspoon nutmeg

  • 1/2 cup whiskey or Korbel Brandy

Beat eggs and sugar. Add all liquids and mix. Then add dry ingredients. Line 2 8×8 pans with wax paper or parchment and spray with cookong oil. Bake at 300 for approximately 1 hour, until an inserted knife comes out clean. You can also pour the batter in 1 9×13 pan.

Note: reader suggests bake time more like 1 ½ hours.

9-11-2019 8×8 pans baked in 1 hour but gave extra 10 min and are OK.


Recipe 2


  • 1 cup (113g) sliced almonds
  • 1 1/4 cups (142g) King Arthur Whole Wheat Flour, white or traditional
  • 3/4 cup (99g) King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, at room temperature, at least 65°F
  • 1 cup (340g) honey
  • 4 large eggs, at room temperature
  • 1/4 cup (57g) sour cream or yogurt, at room temperature


  1. Preheat the oven to 325°F. Lightly grease a 9-inch round cake pan. Sprinkle 3/4 cup of the sliced almonds in the bottom of the pan, reserving 1/4 cup for the batter.
  2. In a medium bowl, whisk together the flours, baking soda, and salt; set aside. In a large mixing bowl, mix together the butter, honey, and eggs. Stir in the reserved flour mixture, then the sour cream or yogurt and reserved almonds.
  3. Scrape the sides and bottom of the bowl to be sure everything is evenly moistened, then mix for one minute more.
  4. Gently pour the batter over the almonds in the prepared pan.
  5. Bake for 50 to 55 minutes, until the edge of the cake pulls back from the edge of the pan. Remove from the oven and place on a rack to cool for 15 minutes. After 15 minutes, invert the cake onto a serving plate and allow it to cool before serving.
  6. Decorate the top with powdered sugar if desired.